One-Pan Texas Hash with fluffy rice and seasoned ground beef is the ultimate comfort food. This rice casserole is hearty, tasty, and sure to be a dinner hit!
Before we proceed to our Texas Hash recipe, let me forewarn you that the recipe makes A LOT. Like, easily-feed-a-hungry-crowd A LOT! This is really not a problem in my house even though it’s only the two of us at home as G and I literally gobble this ground beef and rice casserole up like there’s no tomorrow and we love the leftovers if any, just as much.
You can, of course, easily halve the recipe to fit your family’s appetite or make the whole batch like I do and freeze the rest for future meals. Pack in resealable bags or airtight containers and thaw for a few hours before reheating.
Not only does it make great leftovers, but it’s also customizable as well. While I find 2 pounds of ground beef to 3 cups of uncooked rice ratio a happy medium for me who prefers rice over the beef and G who is all about the meat, I’ve seen recipes that use up to 2 pounds of meat per 1 cup of uncooked rice!
I use crushed tomatoes and a healthy sprinkling of chili powder to pull mine together, but I’ve also tried one version using cream of mushroom soup and it’s just as scrumptious! So, yes, feel free to adjust ingredients and seasonings to suit your tastes.
One-pan Texas Hash dish is the ultimate comfort food for busy weeknights. It’s easy to make, comes together with simple ingredients, and cooks up in one pan. You get a hearty and delicious meal the family will love in 30 minutes or less!
For a successful rice casserole, we need perfectly cooked rice. Nothing ruins this dish in my opinion than rice that’s mushy or underdone.
Tips on how to cook the rice perfectly
- We like Jasmine rice at home and I find 1 1/2 cups liquid to 1 cup uncooked rice ratio yields the perfect texture for this long-grain rice. Want to swap brown rice? Increase liquid to 2 cups per 1 cup of uncooked rice.
- Use a large enough cookware to allow enough space for the rice to expand. Make sure it has a tight-fitting lid so the steam doesn’t escape.
- When done, allow the rice to sit covered for about 5 minutes before fluffing to absorb the extra moisture.
- For a cheesy taste, top the rice with shredded cheese and pop it in the oven for a minute or two until bubbly.
How to serve
- Texas hash is a complete one-pot dish and makes a satisfying lunch or dinner on its own, but you can always serve it with sides such as roasted asparagus and bread rolls for a heavier meal.
- For leftovers, allow to cool completely and transfer to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Warm-up individual servings quickly in the microwave by covering the plate with a wet paper towel to prevent from drying out. For larger portions, I recommend reheating in the oven to prevent cold spots along with overcooked sections. Flick a few drops of water on the surface of the casserole and cover the dish tightly with foil to trap in moisture.
For more delicious rice dishes, try Rice Vermicelli Pilaf which is a delicious copycat of a popular boxed rice mix. Check out also my simple tips on how to make restaurant-quality Shrimp Fried Rice at home, and this Chicken and Mushroom Rice cooked quick and easy in the Instant Pot.
One-Pan Texas Hash
- 1 tablespoon canola oil
- 2 pounds ground beef
- 1 onion, peeled and chopped
- 1/2 green bell pepper, cored, seeded and chopped
- 1/2 red bell pepper, cored, seeded and chopped
- 3 cups uncooked long-grain Jasmine rice
- 1 can (14.5 ounces) diced tomatoes
- 4 1/2 cups beef broth or water
- 1 can (14.5 ounces) cut corn, drained
- 1 teaspoon chili powder
- 1 tablespoon salt
- 1/2 teaspoon pepper
- In a wide, heavy-bottomed pan over medium heat, heat oil.
- Add onions and bell peppers and cook until softened.
- Add ground beef and cook, breaking apart with the back of the spoon, until lightly browned. Discard fat except for about 1 tablespoon.
- Add rice and cook, stirring regularly, until lightly toasted.
- Add diced tomatoes, broth, corn, chili powder, salt, pepper. Stir to combine.
- Bring to a boil. When bubbling, lower heat, cover witha tight-fitting lid, simmer for about 15 to 20 minutes or until liquid is absorbed and rice grains are tender and fluffy.
- Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute. Serve hot.